Whether you're feeling under the weather or just need something quick and easy for dinner that will please the entire family, this one pot chicken and rice soup recipe is perfect!
Prep Time: 10mins
Cook Time: 22mins
Total Time: 32mins
2tablespoonsextra virgin olive oil
1mediumsweet onion, diced
2mediumcarrots, peeled and sliced thin
1/8teaspooncracked red pepper flakes
48ouncecarton low-sodium chicken broth
1/2cupuncooked long grain white rice
2-3tablespoonsfresh chopped parsley
1 1/2cups chopped cooked chicken
In a Dutch oven pot, warm olive oil over medium-high. Sauté onion and carrots for about 4 minutes, until softened. Add in the garlic and cook for 30 seconds until fragrant.
Season with the salt, pepper, thyme, and cracked red pepper flakes.
Pour in the chicken broth; bring to a boil. Add rice and reduce heat to a gentle simmer, stirring occasionally for 20-22 minutes until the rice has plumped up and is tender. (It will seem like the tiniest bit of rice, but it will absorb the liquid and expand a lot!)
Stir in the lemon juice and parsley. Then stir in the chicken.
Taste and add a couple more grinds of salt and pepper, if desired. The rice will continue to plump up as the soup sits and cools.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.